** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Sift flour, sugar, baking soda and salt into a medium bowl. Whisk buttermilk, melted butter and egg in a large bowl. Gently fold flour mixture into buttermilk. Do not over-mix: batter should have pea-size lumps.
2. Pre-heat griddle. Ladle 3-4 tablespoons batter for each pancake onto griddle and cook until golden brown and holes begin to appear on top. Turn and cook second side. Serve immediately with butter and syrup.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners allergies.